Roasted Sweet Potato & Carrot Soup

Prep Time: 10 min
Cook Time: 30 min
Serves: 3–4

A little backstory

This soup is warm, creamy, and grounding—the kind you want when the air turns crisp or you’re craving something cozy but nourishing. Roasting the veggies brings out their natural sweetness, while the coconut milk adds just enough richness to balance it all out.

Ingredients

• 3 medium sweet potatoes, peeled and chopped

• 2 carrots, chopped

• 2 onions, chopped

• 2 garlic cloves, chopped

• 3 tablespoons avocado oil

• 4 cups vegetable broth

• ½ cup full-fat coconut milk (plus more for drizzling)

• Salt and pepper, to taste

Directions

1. Preheat the oven to 425°F.

2. Add sweet potatoes, carrots, onions, and garlic to a parchment-lined baking sheet. Drizzle with avocado oil and toss to coat.

3. Roast for 25–30 minutes, until the veggies are soft and golden.

4. Transfer roasted vegetables to a high-speed blender. Add the veggie broth and blend until smooth.

5. Taste and season with salt and pepper as needed.

6. Pour into bowls and drizzle with coconut milk just before serving.

Tips + Variations

• Add a pinch of cinnamon or smoked paprika before roasting for depth

• Top with pumpkin seeds or a swirl of chili oil for crunch and heat

• Store in the fridge for up to 4 days or freeze for later

Estimated Macros (per serving, based on 4 servings)

• Calories: ~220 kcal

• Protein: 3g

• Carbohydrates: 26g

• Fat: 12g

Macros are approximate and will vary depending on brands and exact measurements.